Julia Hurdelbrink….……….….Superintendent Mike Grett and Lois Helgeland...Co-Display
Superintendents
CAKE DECORATING
Kathy Hettinger...Superintendent
CAKE DECORATING—UNIT 1 –EDIBLE CAKE DECORATING
Class 800 Cake Decorating Unit 1 Jr. Class 801 Cake Decorating Unit 1 Int. Class 802 Cake Decorating Unit 1 Sr. Exhibit will consist of the following:
A. Completed Cake Decorating e-Record presented in a sturdy binder/notebook.
B. Include the following information in the Cake Decorating e-Record on the four required cakes plus the exhibit cake (TOTAL OF 5) (All 5 cakes must be real):
1. occasion for use 2. real cakes 3. size or shape 4. techniques used 5. edible materials used 6. cost to buy similar cake 7. any problems you had
Be sure to put the cost of your four cakes and exhibit cake on the expense page in the e-Record. C. Include photos or drawings of the four required cakes in addition to photos of you working on your project in the record photo page.
D. One decorated single layer real cake (8” or 9” inch round or square or 9” x 13” inch rectangle cake) using only edible materials (for example: candies, pretzels, and coconut should be used to create a design). A real cake (no cake forms) should be used for exhibit in Unit 1. No decorator tips are allowed in this unit. Fondant may be used for decorations only on the cake. One fourth of the top of cake should be visible to show smooth base. No royal icing can be used as icing or decorations on the cake. No non-edible material can be used in units 1-6. E. Bottom Base Border required.
F. Project will be evaluated on the quality of the information completed in the e-record (25 percent) and quality of the exhibit (75 percent).
CAKE DECORATING—UNIT 2 –SINGLE LAYERED CAKE
Class 803 Cake Decorating Unit 2 Jr. Class 804 Cake Decorating Unit 2 Int. Class 805 Cake Decorating Unit 2 Sr. Exhibit will consist of the following:
A. Completed Cake Decorating e-Record presented in a sturdy binder/notebook.
B. Include the following information in the Cake Decorating e-Record on the four required cakes plus
Note: Please read 4-H Project Exhibit Rules on page 2.
Project Exhibit Rules
1. Cake should be placed on a very firm, disposable surface, cut parallel to the shape of the cake and must be 1 ½ “ on each side from the base of the border, not the cake. The surface should be covered. Freezer paper is not advised because it absorbs grease. The cake board must be covered with a food safe material – such as aluminum foil. If you use a decorative or gift wrap paper or fabric, it must be covered in food quality plastic wrap.
2. It is recommended that members learn the basic cake decorating skills included in Unit 1-3 before taking any of the more advanced units. Youth may then select the unit which includes the skills they wish to learn. Units 4- 6 do not have to be taken in order as numbered and are for Jr., Int. and Seniors. Units 7-9 do not have to be taken in order as numbered and are for
Intermediates and Seniors. Units 10-12 are for Senior members only.
3. Real cakes are required for Units 1-6. Cake forms are preferred for exhibits in Units 7-10, as they hold up better under state fair conditions.
4. No non-edible material can be used in units 1-6. 5. Lower Units (1-3) in Cake Decorating should not use Royal Icing or Rolled Fondant as the base frosting. Fondant may be used only for decorations on cakes in Unit 1. No Fondant can be used in Units 2 and 3. Only required tip work can be used in Units 2 and 3. 6. Exhibits requiring over 2’ x 2’ exhibit area must be checked with the superintendent.
7. Cakes will not be cut for judging.
8. Real cakes are required for all four required cakes and cupcake batter in units 1-6. At least 2 of the cakes need to be real in Units 7-10. Also for Unit 8, 3 of the 5 cakes are required to be totally covered with fondant. 9. Unit 11 is molds and three molds are required plus the exhibit mold for a total of 4.
10. Unit 12—75 percent of the judging will be on the notebook.
11. All cakes require a bottom border.
12. Definition of two layered cake is, two of the same size cakes placed on top of each other. This is used for units 3, 7, 8, & 9.
the exhibit cake (TOTAL of 5) (All 5 cakes must be real cakes):
1. occasion for use 2. real cakes 3. size or shape 4. techniques used 5. tips used and where 6. cost to buy similar cake 7. any problems you had
Be sure to put the cost of your four cakes and exhibit cake in the expense page in the e-Record. C. Include photos or drawings of the four required cakes in addition to photos of you working on your project in the record photo page.
D. One decorated single layered real cake (8” or 9” round or square or 9” x 13”) using a leaf tip, star tip and writing tip. One fourth of the top of cake should be visible to show smooth base. (No fondant or royal icing may be used as icing or decorations on the cake.) Only required tip work can be used in Unit 2. No non-edible material can be used in units 1-6. Do not use flowers made on a flower nail or materials other than frosting in
decorations. No cake forms can be used. E. Bottom Base Border required.
F. Project will be evaluated on the quality of the information completed in the e-record (25 percent) and quality of the exhibit (75 percent).
CAKE DECORATING—UNIT 3 –TWO-LAYERED CAKE
Class 806 Cake Decorating Unit 3 Jr. Class 807 Cake Decorating Unit 3 Int. Class 808 Cake Decorating Unit 3 Sr. Exhibit will consist of the following:
A. Completed Cake Decorating e-Record presented in a sturdy binder/notebook.
B. Include the following information in the Cake Decorating e-Record on the four required cakes plus the exhibit (TOTAL OF 5) (All 5 cakes must be real cakes):
1. occasion for use 2. size or shape 3. real cakes 4. techniques used 5. tips used and where 6. cost to buy similar cake 7. any problems you had
Be sure to put the cost of your four cakes and exhibit cake in the expense page in the e-Record. C. Include photos or drawings of the four required cakes in addition to photos of you working on your project in the record photo page.
D. One decorated two-layered real cake (8” or 9” round or square) using three to five different types of tips in decorating. You must use the writing, star, and leaf tips, but may also use other tips, if you choose. Spatula and brush striping are optional. One fourth of the top of cake should be visible to show smooth base. Do not use flowers made on a flower nail or materials other than frosting. No fondant or royal icing may be used as icing or decorations on the cake. Only required tip work can be used in Unit 3. No non-edible material can be used in units 1-6. E. Figure piping required on Exhibit Cake and on at least two practice cakes.
F. Side border required on Exhibit Cake and on at least two practice cakes.
G. Bottom Base Border required.
H. Project will be evaluated on the quality of the information completed in the e-record (25 percent) and quality of the exhibit (75 percent).
CAKE DECORATING—UNIT 4 – CHARACTER CAKES
Class 809 Cake Decorating Unit 4 Jr. Class 810 Cake Decorating Unit 4 Int. Class 811 Cake Decorating Unit 4 Sr. Exhibit will consist of the following:
A. Completed Cake Decorating e-Record presented in a sturdy binder/notebook.
B. Include the following information in the Cake Decorating e-Record on the four required character cakes plus the exhibit (TOTAL of 5) (All 5 character cakes must be real cakes):
1. occasion for use 2. shape
3. real character cakes 4. techniques used 5. tips used and where 6. cost to buy similar cake 7. any problems you had
Be sure to put the cost of your four cakes and exhibit cake in the expense page in the e-Record. C. Include photos or drawings of the four required cakes in addition to photos of you working on your project in the record photo page.
D. One decorated character cake (an entire cake which resembles the shape of a character or object made without cutting and other than a classic square, round, oblong, heart, hexagon, oval or petal cake shape). Three-dimensional cakes are acceptable. The cake is to be primarily decorated with the star tip or other tips appropriate to the design. No non-edible material can be used in units 1-6.
F. Project will be evaluated on the quality of the information completed in the e-record (25 percent) and quality of the exhibit (75 percent).
CAKE DECORATING—UNIT 5 – THEMED CUPCAKES
Class 812 Cake Decorating Unit 5 Jr. Class 813 Cake Decorating Unit 5 Int. Class 814 Cake Decorating Unit 5 Sr. Exhibit will consist of the following:
A. Completed Cake Decorating e-Record presented in a sturdy binder/notebook.
B. Include the following information in the Cake Decorating e-Record a minimum of four batches of cupcakes (can either be themed, stacked or
character), plus the exhibit cupcakes, for a minimum of five baking and decorating experiences. (TOTAL OF 5):
1. occasion for use 2. size or shape
3. four batches of cupcakes 4. techniques used
5. tips used and where 6. edible materials used 7. cost to buy similar cake 8. any problems you had
Be sure to put the cost of your four cupcake batches and exhibit cupcake on the expense page in the e-Record.
C. Include photos or drawings of the four required batches in addition to photos of you working on your project in the record photo page.
D. A minimum of 3 and a maximum of 6 regular size (2 ¾ inches) cupcakes in liners. Cupcakes should be decorated using frosting and edible materials. Fondant and royal icing can be used only for
decorations. Cupcakes should be of a similar theme (themed cupcakes mean that there is a central idea between all the cupcakes (example: animal theme, flower theme; Disney characters cupcakes do not have to be all the same). Place each decorated cupcake in a disposable 6-cup muffin tin or a container that matches the theme and is no larger than 10 inch round (example: tea cups, ice cream cones, etc.). Please label with the Exhibitor name and county. No non-edible materials can be used. E. Project will be evaluated on the quality of the information completed in the e-record (25 percent) and quality of the exhibit (75 percent).
CAKE DECORATING—UNIT 5 –STACKED CUPCAKES
Class 815 Cake Decorating Unit 5 Jr. Class 816 Cake Decorating Unit 5 Int. Class 817 Cake Decorating Unit 5 Sr.
Exhibit will consist of the following:
A. Completed Cake Decorating e-Record presented in a sturdy binder/notebook.
B. Include the following information in the Cake Decorating e-Record on the four required batches of cupcakes (can either be themed, stacked or
character), plus the exhibit cupcakes, for a minimum of five baking and decorating experiences (TOTAL 5):
1. occasion for use 2. size or shape
3. four batches of cupcakes 4. techniques used
5. tips used and where 6. edible materials used 7. cost to buy similar cupcakes 8. any problems you had
C. Include photos or drawings of the four required batches of cupcakes in addition to photos of you working on your project in the record photo page. D. Stacking Cupcakes: creating one design where cupcakes are stacked on top of each other and decorated. (Experiment with using mini cupcakes and regular sized cupcakes when stacking.) Non-visible supports can be used to hold stacked cupcakes. Cupcakes are decorated using frosting and edible materials. Fondant and royal icing can be used for decorations only. Cupcakes should be secured to a sturdy board (secured with frosting) for display. Board size should be appropriate to design (use guideline for cakes-maximum of 9” x 13”.) No non- edible materials can be used.
E. Project will be evaluated on the quality of the information completed in the e-record (25 percent) and quality of the exhibit (75 percent).
CAKE DECORATING—UNIT 5 – CHARACTER CUPCAKES
Class 818 Cake Decorating Unit 5 Jr. Class 819 Cake Decorating Unit 5 Int. Class 820 Cake Decorating Unit 5 Sr. Exhibit will consist of the following:
A. Completed Cake Decorating e-Record presented in a sturdy binder/notebook.
B. Include the following information in the Cake Decorating e-Record on the four required batches of Ocupcakes (can either be themed, stacked or character), plus the exhibit cupcakes (TOTAL 5):
1. occasion for use 2. size or shape
3. four batches of cupcakes 4. techniques used
5. tips used and where 6. edible materials used 7. cost to buy similar cupcakes 8. any problems you had
C. Include photos or drawings of the four required batches of cupcakes in addition to photos of you working on your project in the record photo page. D. Character Cupcakes are multiple individually decorated cupcakes that come together to create the character —(if a cupcake is removed) the design or character will be ruined. Another way to describe character cupcakes is any design that cannot be displayed in a cupcake pan as individual cupcakes. Design should be one dimension-No stacking.
Cupcakes are decorated using frosting and edible materials. Fondant and royal icing can be used only for decorations. The character must be displayed on one cake board with a maximum size of 9 x 13 inches. No non-edible materials can be used. E. Project will be evaluated on the quality of the information completed in the e-record (25 percent) and quality of the exhibit (75 percent).
CAKE DECORATING—UNIT 6 –CUT-UP CAKES Class 821 Cake Decorating Unit 6 Jr. Class 822 Cake Decorating Unit 6 Int. Class 823 Cake Decorating Unit 6 Sr. Exhibit will consist of the following:
A. Completed Cake Decorating e-Record presented in a sturdy binder/notebook.
B. Include the following information in the Cake Decorating e-Record on the four required cut-up cakes plus the exhibit cake (TOTAL OF 5) (All 5 cut- up cakes must be real cakes):
1. occasion for use 2. size or shape 3. real cut-up cakes 4. techniques used 5. tips used and where 6. edible materials used 7. cost to buy similar cake 8. any problems you had
Be sure to put the cost of your four cakes and exhibit cake in the expense page in the e-Record. C. Include photos or drawings of the four required cakes in addition to photos of you working on your project in the record photo page. Patterns or diagrams for all required cakes must be included in e-Record.
D. One decorated cut-up cake using three different types of decorator tips (not different sizes of the same tips). (Edible materials may also be used-non- edible materials cannot be used to decorate.) Cake board must be cut parallel to the shape of the cake and not exceed 2’x2’ maximum limit. Non-edible internal supports are allowed but must not show. No non-edible materials can be used.
E. Bottom Base Border required.
F. Project will be evaluated on the quality of the information completed in the e-record (25 percent) and quality of the exhibit (75 percent).
CAKE DECORATING—UNIT 7 – FLAT SURFACE AND NAIL FLOWERS
Class 824 Cake Decorating Unit 7 Int. Class 825 Cake Decorating Unit 7 Sr. Exhibit will consist of the following:
A. Completed Cake Decorating e-Record presented in a sturdy binder/notebook.
B. Include the following information in the Cake Decorating e-Record on the four required cakes plus the exhibit cake (TOTAL OF 5) (At least 2 of the 4 must be real cakes):
1. occasion for use 2. size or shape
3. cake or cake form (at least 2 real cakes) 4. techniques used
5. tips used and where 6. cost to buy similar cake 7. any problems you had
Be sure to put the cost of your four cakes and exhibit cake on the expense page in the e-Record. C. Include photos or drawings of the four required cakes in addition to photos of you working on your project in the record photo page.
D. One two-layered 8, 9, or 10-inch cake or cake form using a minimum of: one flat surface flower, one flower made on a flat flower nail, one border and one side trim learned in this unit. No Fondant.
E. Side trim is required.
F. Bottom Base Border required.
G. Project will be evaluated on the quality of the information completed in the e-record (25 percent) and quality of the exhibit (75 percent).
CAKE DECORATING—UNIT 8 – FONDANT
Class 826 Cake Decorating Unit 8 Int. Class 827 Cake Decorating Unit 8 Sr. Exhibit will consist of the following:
A. Completed Cake Decorating e-Record presented in a sturdy binder/notebook.
B. Include the following information in the Cake Decorating e-Record on the four cakes plus the exhibit (TOTAL OF 5) (At least 2 of the 4 must be real cakes and 3 of the 5 covered with fondant.) Exhibit cake must be covered with fondant:
1. occasion for use 2. size or shape
3. cake or cake form (at least 2 real and 3 of the 5 covered with fondant). Exhibit cake must be covered with fondant.
4. techniques used 5. tips used and where 6. cost to buy similar cake 7. any problems you had
Be sure to put the cost of your four required cakes and exhibit cake on the expense page in the e-Record.
C. Include photos or drawings of the four required cakes in addition to photos of you working on your project in the record photo page.
D. One decorated two layered cake or cake form 8, 9 or 10-inches round or square covered in fondant and decorated using skills learned from Units 3-7 and fondant and gum paste decorations.
E. Bottom Base Border required.
F. Project will be evaluated on the quality of the information completed in the e-record (25 percent) and quality of the exhibit (75 percent).
CAKE DECORATING—UNIT 9 – LILY NAIL FLOWERS
Class 828 Cake Decorating Unit 9 Int. Class 829 Cake Decorating Unit 9 Sr. Exhibit will consist of the following:
A. Completed Cake Decorating e-Record presented in a sturdy binder/notebook.
B. Include the following information in the Cake Decorating e-Record on the four required cakes, plus the exhibit cake (TOTAL of 5). (At least 2 of the 4 cakes must be real):
1. occasion for use 2. size or shape
3. cake or cake form (at least 2 real cakes) 4. techniques used
5. tips used and where 6. cost to buy similar cake 7. any problems you had
C. Include photos or drawings of the four required cakes in addition to photos of you working on your project in the record photo page.
D. One decorated two-layered 8, 9, 10-inch cake or cake form using an example of string work and a flower made on a lily flower nail.
E. String work required. Writing is not string work. F. Bottom Base Border is required.
G. Project will be evaluated on the quality of the information completed in the e-record (25 percent) and quality of the exhibit (75 percent).
CAKE DECORATING—UNIT 10 –TIERED CAKES SENIORS ONLY
Class 830 Cake Decorating Unit 10 Sr. Exhibit will consist of the following:
A. Completed Cake Decorating e-Record presented in a sturdy binder/notebook.
B. Include the following information in the Cake Decorating e-Record on the three required cakes plus the exhibit cake (TOTAL of 4). (At least 2 of the 4 must be real cakes.) Forms are preferred for the Exhibited Cake:
1. occasion for use 2. size or shape
3. cake or cake form (at least 2 real cakes) 4. techniques used
5. tips used and where 6. cost to buy similar cake 7. any problems you had
C. Include photos or drawings of the four required cakes in addition to photos of you working on your project in the record photo page.
D. One decorated cake or cake form of three or more tiers of graduated sizes, using supports. Separator plates and pillars may be used but are not required. E. Bottom Base Border is required.
F. Project will be evaluated on the quality of the